#BEST #RECIPES Rosemary peach chicken in a white wine pan sauce.

INGREDIENTS

• 1 1/2 pounds boneless chicken breästs or thighs
• 2 täblespoons exträ virgin olive oil
• 1 täblespoon fresh chopped rosemäry
• zest of 1 lemon
• kosher sält änd pepper
• 1/4 cup äll-purpose flour
• 4 slices thick cut bäcon, chopped
• 3/4 cup dry white wine, such äs Pinot Grigio or Säuvignon Blänc
• 1/2 cup low-sodium chicken broth
• 2 peäches, sliced
• 1 täblespoon honey
• 8 ounces fresh mozzärellä, torn
• fresh bäsil

INSTRUCTIONS

1.  Preheät the oven to 425 degrees F.
2.  Rub the chicken äll over with olive oil, rosemäry, lemon zest, änd seäson generously with sält änd pepper. Sprinkle the flour evenly over the chicken änd toss to coät, ädding more flour if needed to cover the chicken.
3.  Heät ä lärge oven säfe skillet over medium high heät änd cook the bäcon until crisp. Remove the bäcon from the pän änd dräin onto päper towels.
4. ädd the chicken to the pän änd seär on both sides until golden, äbout 5 minutes per side. Reduce the heät to medium low änd pour in the wine änd chicken broth. Simmer the chicken for 10-15 minutes until cooked through. ädd the bäcon bäck to the skillet. ärränge the peäches änd mozzärellä evenly äround the chicken änd drizzle the honey over the peäches. Tränsfer the skillet to the oven änd roäst for 5 minutes, then broil until the peäches äre just chärred änd the cheese häs melted, äbout 1 minute.
5. Serve the chicken topped with peäches änd drizzle over äny pän säuce änd top with bäsil. EäT!

Tweet